Blueberries are in season! In fact, fresh blueberries from British Columbia are available from July through until September in the produce section. I picked up a 2 litre container from Sobeys for only $4! After washing half the container and freezing, I saved the other half for this delicious blueberry loaf; and with a tangy and sweet flavour, blueberries are a perfect fruit to pair with lemon.
So here is a sweet and tangy lemon blueberry poppy seed loaf that happens to be gluten AND dairy free!
Lemon Blueberry Poppy Seed Loaf
Ingredients
½ cup grapeseed oil
1 cup coconut palm sugar
Juice of 1 large lemon
Zest of one large lemon
2 eggs
½ cup almond milk (or regular milk if you’re not dairy free)
2 cups gluten free flour (3/4 cups almond flour, ½ cup sorghum flour, ½ cup brown rice flour, ¼ cup tapioca flour) + 1/8th teaspoon xanthan gum (or 2 cups flour if you’re not gluten-free)
2 teaspoons baking powder
¼ teaspoon sea salt
1 cup blueberries
¼ cup poppy seeds (optional)
Glaze:
½ cup icing sugar
2-3 tablespoons lemon juice
Method:
Preheat oven to 350 degrees. Line a loaf pan with parchment paper.
Zest lemon and set aside; then juice lemon in a small separate bowl and set aside. In a bowl, mix flours, xanthan gum, baking powder and sea salt together; set aside.
In a stand mixer, blend oil, sugar and lemon zest. Add eggs and mix; then add almond milk and lemon juice and mix until blended.
In two parts, add gluten free flour mix until blended. Remove from stand mixer, and fold in blueberries and poppy seeds.
Pour into parchment-paper-lined loaf pan, and bake for 1 hour.
Once cooled, remove loaf from pan. In a small bowl, mix icing sugar with lemon juice with a fork. Drizzle on top of loaf. Enjoy!
